Description
Creamy Steak and Potato Soup is a hearty and comforting American soup featuring tender cubes of sirloin or ribeye steak, soft diced potatoes, and a rich, creamy broth blended with cheddar cheese and fresh herbs. Perfect for cooler days, this soup delivers satisfying flavors and a velvety texture in every spoonful.
Ingredients
Meat
- 1 pound steak (sirloin or ribeye), cut into small cubes
Vegetables
- 3 cups potatoes, diced (preferably Yukon Gold)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped green onions (for garnish)
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
Liquids & Seasoning
- 3 cups beef broth
- 1 teaspoon thyme
- Salt and black pepper to taste
Instructions
- Brown the steak: Melt butter in a large pot over medium heat. Add the steak cubes and cook until browned on all sides, then remove from the pot and set aside to keep warm.
- Sauté aromatics: In the same pot, add the chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook potatoes: Add the diced potatoes and beef broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add cream and herbs: Stir in the heavy cream and thyme, mixing well to combine for a creamy texture and enhanced flavor.
- Return steak and simmer: Add the browned steak cubes back into the pot and simmer for an additional 5 minutes to allow the flavors to meld and the meat to warm through.
- Add cheese and season: Stir in shredded cheddar cheese until melted and the soup is smooth. Season with salt and black pepper to taste, adjusting for your preference.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped green onions before serving for a fresh, vibrant finish.
Notes
- Yukon Gold potatoes are recommended for their creamy texture which enhances the soup’s richness.
- For a thicker soup, mash some of the cooked potatoes inside the pot before adding the steak back in.
- You can substitute heavy cream with half-and-half for a lighter version, though the soup will be less rich.
- To boost flavor, use homemade beef broth if possible.
- This soup is perfect for meal prep; it stores well in the refrigerator for 3-4 days and reheats nicely on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
